1 3/4 c. sifted Swans Down cake flour
1 3/4 tsp. Calumet baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. sugar
5 tbsp. softened butter or other shortening
1/4 c. molasses
2 eggs, well beaten
1/2 c. milk

Sift flour once, measure, add baking powder, salt, spices and sugar and sift together three times. Add butter and molasses. Combine eggs and milk and add to flour mixture, stirring until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased 8" layer pan in moderate oven, 375 degrees, 20 to 25 minutes. Spread Coffee Frosting between layers and on top and sides of cake.

COFFEE FROSTING:

3 tbsp. butter
2 c. sifted confectioners' sugar
2 tbsp. strong coffee (about)
Dash of salt

Cream butter, add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with coffee, until of right consistency to spread. Beat after each additional until smooth. Add salt.

Makes enough frosting to cover 8"x8"x2" cake or tops of 2 (9") layers.